"Poussin (chicken) In Commonwealth countries, poussin (pronounced and less commonly called coquelet) is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing but not above . It is sometimes also called spring chicken, although the term spring chicken usually refers to chickens weighing . The word is the French language term for the same thing. Normally a portion is a whole poussin per person. In the United States, ""poussin"" is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"were developed in Russia at that time. The French term ""de volaille"" means literally ""of poultry"" but denotes almost exclusively chicken dishes in French cookbooks. The name ""côtelette de volaille"" means thus simply ""chicken cutlet"". Despite the original French name, the Russian recipe is unknown in French cuisine, where the term ""côtelette de volaille"" refers to chicken breasts in general and is used nearly synonymously with chicken ""filet"" or ""suprême"". The French term also denotes a minced chicken cutlet-shaped patty. The general Russian term for chicken cutlets, ""kurinaya kotleta"" (куриная котлета), refers predominantly to minced cutlets, whereas ""kotleta de-voliay"" is"
"120 °F (59 °C). After the proper temperature is reached, the terrine is removed from the oven and placed into a cooling unit topped with a weight to compact the contents of the terrine. It is then allowed to rest for several days to allow the flavors to blend. ""Galantine"" is a chilled poultry product created after the French Revolution by the chef to the Marquis de Brancas. The term ""galant"" connotes urbane sophistication. Other origins are suggested: the older French word for chicken ""géline"" or ""galine"" or the word gelatin. Sources suggest the spelling of gelatin transformed into the"
"Comus"", years before Carême's birth. In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in some places in the Netherlands, where it is called ""pasteitje"" (""little pastry""). Vol-au-vent A vol-au-vent (pronounced , French for ""windblown"", to describe its lightness) is a small hollow case of puff"
"Poulet au fromage Poulet au fromage () is a French dish: the English translation being """"chicken with cheese"""". Pieces of chicken are coated with flour, salt and pepper, and then sautéed. Some recipes call for various types of cooking oil, some call for butter, and some call for both. Some recipes call for sauteing an onion with the chicken. After the chicken is browned, white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to"
"in the 1970s, area chefs like James Cianciola successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City. Despite being such a well known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this dish. Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer. Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white"
"the end. Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a"
"holiday meals, such as Christmas feasts. Examples of protected certifications outside France include the Poularde de Bruxelles from Belgium, the Steierische Poularde from Austria, and the Poularde Den Dungen from the Netherlands. Poularde Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past it was common to spay the chickens early in life to ensure desirable meat quality, similar to the castration of a capon. In France many varieties of poularde exist, including the Poularde de Bresse, the"
"Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish"
"long before that. A somewhat similar recipe, ""poulet au vin blanc"", appeared in an 1864 cookbook. Julia Child included ""coq au vin"" in her 1961 cookbook ""Mastering the Art of French Cooking"", and she prepared it twice on the PBS cooking show ""The French Chef."" This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Although the word """"coq"""" in French means ""rooster"" or ""cock"", and tough birds with lots of connective tissue benefit from braising, most modern ""coq au vin"" recipes"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"melts and forms a crust. This may be done in a small horizontal grill designed for grilling sandwiches. A croque monsieur served with a poached or lightly fried egg on top is known as a ""croque madame"" (or in parts of Normandy a ""croque-à-cheval""). Many cooking and recipe sites, such as New York Times Cooking and Food Network, attribute the name to the egg resembling an old fashioned woman's hat. According to the ""Petit Robert"" dictionary, the name dates to around 1960. The name ""croque-mademoiselle"" is associated with its lighter, vegetarian version: made of the same bread, but with ordinary"
"Poularde Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past it was common to spay the chickens early in life to ensure desirable meat quality, similar to the castration of a capon. In France many varieties of poularde exist, including the Poularde de Bresse, the Poularde du Mans and the Poularde de Loué, which are generally protected by the AOC or Label Rouge certifications. The high price of these chickens meant that they were traditionally reserved for"
"Chicken Divan Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator, a chef named Lagasi, created it as part of a contest, winning a small amount of money and creating the hotel's signature dish. In French, the word ""divan"" refers to a meeting place or great hall, and thus the name was chosen to imply a kind of continental elegance."
"frying it and then covering with a lemon sauce. A completely unrelated dish from Italy is also called ""lemon chicken"" (""pollo al limone""). In this dish, a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and mirepoix. In Spain, lemon chicken is similar to the Italian version is called ""Pollo al Romero con Limón y Piñones"" and is a whole lemon chicken with lemon sauce, pine nuts, rosemary and ham sauteéd together. Lemon chicken made in France usually includes Dijon mustard in the sauce and is accompanied by roasted potatoes. Lemon chicken Lemon chicken is the"
"Hunter's chicken Hunter's chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. It shares the same name with other dishes from around the world, yet each national version is very different, with each sharing only the name, and the use of chicken as a primary ingredient. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon. ""Chasseur"" means ""hunter"" in French. Hunter's chicken shares the same literal name as chicken cacciatore in"
"Chicken Marengo Chicken Marengo is a French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish. The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to Chicken Marengo but are now often omitted. The original dish was named to celebrate the Battle of Marengo, a Napoleonic victory of June 1800. According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef"
"Nouvelle cuisine Nouvelle cuisine (French, ""new cuisine"") is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or ""Le Nouveau Guide"". The term ""nouvelle cuisine"" has been used several times in the history of French cuisine, to mark a clean break with"
"simply call for commercially produced chicken which may be male or female. Standard recipes call for red wine (often Burgundy) for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender. The usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either with a roux or by adding blood at"
"the bird is called ""sot-l'y-laisse"" which translates, roughly, to ""the fool leaves it there"", as unskilled carvers sometimes accidentally leave it on the skeleton. In the film ""Red Dragon"", a reference to oysters is what indirectly leads FBI profiler Will Graham to capture serial-killer Hannibal Lecter. In the French film ""Amélie"" reference is also made to a character who buys a chicken once a week and eats the oysters first. In the U.S. version of the show MasterChef, in Season 5 Episode 13, chicken oysters were used to make a dish served by contestants Elizabeth and Leslie, and they appeared"
"Blue Foot chicken The blue-footed chicken or poulet bleu is a Canadian chicken hybrid bred to resemble the French Poulet de Bresse. The hybrid is attributed to Canadian breeder Peter Thiessen of British Columbia and was intended as an alternative to the French Poulet de Bresse, a chicken product from birds of the Bresse Gauloise breed raised and fed in a specific and traditional way within a legally-defined area in France. It was developed over a period of 15 years starting in the 1980s. The Canadian stock was destroyed in 2004 during the avian flu scare. Some stock in California"
"survived. The blue-footed chicken is white, with a red comb and steel-blue feet. Blue-foot chickens are typically slaughtered much later than industrially-produced stock, being left to grow for longer. They require 14 to 16 weeks to reach market size. After slaughter, the chickens may be air-chilled. Blue Foot chicken The blue-footed chicken or poulet bleu is a Canadian chicken hybrid bred to resemble the French Poulet de Bresse. The hybrid is attributed to Canadian breeder Peter Thiessen of British Columbia and was intended as an alternative to the French Poulet de Bresse, a chicken product from birds of the Bresse"
"of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added. Potage fontanges is a purée of fresh peas diluted with consommé with the addition of a ""chiffonade"" of sorrel and sprigs of chervil. Soufflé à la reine is a chicken soufflé with truffles Sauce vénitienne is a sauce of white wine, tarragon vinegar, shallots and chervil, mounted with butter and finished with chopped chervil and tarragon. Selle de mouton purée Bretonne is saddle of mutton with a purée of broad beans bound with Breton sauce. Poulet à la portugaise is whole chicken roasted with a covering of adobo paste"
"Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to"
"Ramekin A ramekin (, ; also spelled ramequin) is a small glazed ceramic or glass bowl used for cooking and serving various dishes. The term is derived from the French ', a cheese- or meat-based dish baked in a small mold. The French term is derived from early modern Flemish ', which translated to 'toast' or 'roasted minced meat', itself apparently from ""ram"" 'battering ram' + ""-kin"" 'diminutive', but it is unclear why. With a normal capacity of , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including ""crème brûlée"", French onion soup,"
"misused as a noun, owing to its having been corrupted in culinary references into the noun form: rather than a ""sandwich au jus"", the menu may read ""sandwich with au jus"". Au jus Au jus () is a French culinary term meaning ""with juice"". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking ""au jus"" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly"
"Au jus Au jus () is a French culinary term meaning ""with juice"". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking ""au jus"" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In order to prepare a natural ""jus"","
"Pictave The Pictave is an endangered French breed of bantam chicken. It is named for the Pictavi, the tribe which gave its name to the former Province of Poitou, now part of the region of Nouvelle-Aquitaine. It is a true bantam, and has no full-sized counterpart; it is the only true bantam of France. Cocks weigh about and hens about It was created in the twentieth century by Raymond Lecointre, who used the hens to incubate his pheasant eggs and raise the chicks. Like the Belgian Bantam and the Dutch Bantam, the Pictave derives from the widespread European population of"
"served cold. The meat remains extremely moist. It has been likened to the cooking method of ""sous vide"" where meat is vacuum packed and cooked slowly in a water bath. A similar effect can be achieved by wrapping chicken in aluminum foil. En vessie En vessie refers to a cooking method in which a meat or other dish is cooked in a (pig) bladder. A well-known application is with Bresse chicken: ""Poularde de Bresse en vessie""; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth. The advantage"
"Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called ""filet de bœuf"", which translates in English to ""beef fillet"". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin"
"volaille"" are made from whole chicken fillets, like the game cutlets ""à la Maréchale"""". The recipe is preceded by a similar one for ""hazel grouse cutlets ""à la Maréchale"""" with a quenelle and truffle stuffing. Another Russian cookbook published at the same time gives basically identical recipes for ""côtelette de volaille"" and ""côtelette à la Maréchale"" and notes that the only difference between them is that the former are made of chicken while the latter are made of game, such as hazel grouse, blackcock, etc. The term ""à la Maréchale"" (""marshal-style"") denotes in French cookery tender pieces of meat, such"
"deglaze the pan, and then pouring the wine sauce over the chicken. The chicken and wine, combined in a dish, are then baked, after which a sauce made of cheese (often Emmenthal or Gruyère or both), egg yolks, and crème fraîche is poured over it. The sauce often contains a sprinkle of nutmeg, a pinch of thyme, parsley, garlic, or a bay leaf. Some recipes call for garnishment with capers, and /or flavoring using lardons. Poulet au Fromage is served with white wine, and often bread and salad. Poulet au fromage Poulet au fromage () is a French dish: the"